Lemon Blueberry Cake

Light lemon blueberry snack cake with blueberry compote swirl and lemon cream cheese frosting

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make compote by combining blueberries with sugar and lemon juice and heat on medium heat for 2 to 3 minutes. Turn heat to low and cook two to three minutes more until saucey.

Step 2

Turn off heat and let cool to room temperature

Step 3

Preheat oven to 350 degrees

Step 4

Spray 13 x 9 pan with nonstick cooking spray

Step 5

Sift flour, baking powder, baking soda, and salt into mixing bowl. Set aside.

Step 6

Add milk, vanilla and lemon juice to measuring cup, whisk to incorporate. Set aside

Step 7

Add butter and sugar to bowl of stand mixer, fitted with paddle attachment and beat till light and fluffy, about 3 minutes.

Step 8

Add eggs one at a time

Step 9

Add lemon zest and beat till combined.

Step 10

With mixer on low, alternate adding wet and sry ingredients, beginning and ending with dry.

Step 11

Transfer batter to pan. Spoon compote in small mounds on top of cake and use a butter knife to swirl thru the cake.

Step 12

Bake 30 to 35 minutes or until toothpick comes out clean.

Step 13

Cool completely on wire rack before frosting.

Step 14

Make frosting by beating cream cheese till smooth. Add butter and beat till smooth and fluffy. Mix in vanilla and lemon zest.

Step 15

Add in 2 cups powdered sugar and beat till smooth. Add remaining sugar and beat till smooth and cream.

Step 16

Spoon frosting onto cooled cake and sprinkle with blueberries.